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Title

Fibre-enriched seafood

AuthorsBorderías, A. Javier ; Pérez-Mateos, Miriam ; Sánchez Alonso, Isabel
KeywordsSeafood
Dietary fibre
Seaweeds
Polysaccharides
Oligosaccharides
Issue Date15-Mar-2013
PublisherWoodhead Publishing
Elsevier
CitationFibre-Rich and Vholegrain Foods. Improving Quality (17): 348-368 (2013)
SeriesWoodhead Publishing Series in Food Science, Technology and Nutrition 237
AbstractThe chapter reviews addition of soluble, semi-soluble and insoluble dietary fibre (DF) of various origins to restructured seafood products. It pays particular attention to the effect of non- soluble or partially soluble ones, since soluble DF has been more extensively studied and more frequently used for many years in the processing industry. The main purpose of this addition is technological, but its presence may have a positive effect on health. A compromise needs to be found in order to meet functional and technological requirements while offering consumers healthy, tasty and attractive seafood products.
Publisher version (URL)http://dx.doi.org/10.1533/9780857095787.4.348
URIhttp://hdl.handle.net/10261/72221
DOI10.1533/9780857095787.4.348
ISBN978-0-85709-060-7
Appears in Collections:(ICTAN) Libros y partes de libros
(CFMAC-IEM) Libros y partes de libros
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